Oyster Shucking

Guests join our ecologist, Will, at Fish Hawk, where they are introduced to the history of oystering in the Chesapeake Bay region, the modern aquaculture of the Eastern Oyster, and the safe techniques of oyster shucking. Will shares a salinity map and explains why the flavor of oysters varies according to where they are harvested. Guests then learn how to prepare a raw oyster meal, including a discussion of the classic raw bar accompaniments, from lemon wedges and hot sauce to traditional mignonettes. Wine and beer are served alongside the oysters. Guests contribute to our restoration efforts by adding the shells to our Living Shoreline at the end of their oyster feast.

This experience is bookable upon request by emailing concierge@tidesinn.com